Seriously this might be the only way you’ll cook fish from now on. The glaze seals in the moisture in the fish and sets into a delicious salty-sweet crust on top. Perfect for dinner parties or served as a poke-style bowl with all the delicious trimmings. Leftover fish will keep in the fridge for 3 days so you can have it on repeat. The glaze also goes super well with barramundi or salmon.

INGREDIENTS

• 1 (750-900g) Ocean Trout Side

• 3 tablespoons olive oil

• 2 tablespoons white (shiro) miso paste

• 2 tablespoons maple syrup

For the Poke Bowls

• 2 x 250 pouches microwave wholegrain rice

• 1 cup edamame beans

• 4 radishes

• 2 Lebanese cucumbers

• 1 large avocado

• 1 lime

• 4 tablespoons pickled ginger

• 4 tablespoons mayonnaise

• 1 teaspoon black sesame seeds

• 1 teaspoon white sesame seeds

• Edible flowers, to garnish, optional

METHOD:

1. Preheat oven to 180C. Line a large baking dish with baking paper.

2. Place trout side skin side down on the paper. In a small bowl mix together the olive oil, miso paste and maple syrup until smooth. Using a pastry brush or the back of a spoon, spread the mixture evenly over the top and sides of the trout. Bake for 15-20 minutes. Remove from the oven and rest for 5 minutes before serving.

3. Meanwhile, microwave rice according to packet instructions. Divide between 4 serving bowls. Pour boiling water over edamame to defrost. Slice radishes into thin rounds and cucumbers into thin ribbons. Cut avocado in half and remove stone. Quarter the lime. Once cooled, pod the edamame beans.

4. Divide all ingredients evenly between the bowls, arranging them on top of the rice. Shred the trout with a fork and add to each bowl. Drizzle with mayo, sprinkle with sesame seeds and garnish lime wedge and edible flowers, if using. Squeeze the lime juice over the bowl and enjoy.

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ABOUT WHOLESOME COOK

Martyna is a published food writer, food stylist, photographer and content creator who loves fresh produce; creating simple recipes for delicious meal times and snacks. Over the last 10 years, she has created mouth-watering content for food magazines, cookbook publishers, retailers, health and wellness websites and various food brands. She shares many of her creations, adaptable for various dietary needs, on her Instagram and on the blog, Wholesome Cook.